One of my 2012 resolutions is to post more recipes each month, so here we go.
Vietnamese salad rolls are very healthy and delicious. The fillings can be a combination of any vegetables and meats you like. So if you don’t have all of the ingredients, improvise! The possibilities are endless… seriously. Hope you enjoy my spin on the Vietnamese salad roll (goi cuon).
vietnamese salad rolls
rice noodles (rice vermicelli)*
sweet chili sauce *
* can be found in the asian section of your local grocery
1. wash the vegetables and herbs then peel the carrots and cucumber.
2. julienne carrots, cucumber, red pepper and mango. rough chop onion and herbs.
3. season chicken with salt and pepper, grill.
4. cook rice noodles according to package (some only require to be soaked in hot water)
5. once the noodles and chicken are cooked, put all ingredients on a large plate.
6. soak rice paper in warm water for 10 seconds, lift out of water with both hands and place on damp cutting board or damp dish towel.
7. quickly load up the rice paper with vegetables and herbs. try to keep toppings in the center of the wrap closest to you so it is easier to wrap.
8. ever watch your burrito being rolled at chipotle? take that concept and roll up the salad rolls.
9. wrap each roll in a damp paper towel so they don’t stick together.
*TIP: if storing over night wrap each one of the damp paper towels (with salad roll inside) in plastic wrap.
10. serve with sweet chili sauce.
other combinations to try with rice paper:
- a healthy egg roll – cabbage, carrots, green onion, garlic, ginger sautéed in a little oil
- shrimp, rice noodles, lettuce, carrots, basil
- scrambled eggs, cheese, hash browns, (add favorite breakfast meat here)
- grilled chicken, beans, rice, roasted corn salsa, avocado, jalapeno, monterey jack cheese
- bbq pulled pork, cole slaw, red onion, lettuce